For the decoration

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Break the chocolate into small pieces (you could use a food processor if you have one) place them in a bowl.

For this step you'll need:

Milk chocolate
melted

2

Heat the cream in a saucepan gently stirring. Just as it comes to boil pour it over the broken chocolate. Mix well.

For this step you'll need:

150mlDouble cream

3

Split the mixture into as many portions as you want flavours. Add flavouring to each portion and mix well. Place them in the fridge for 2-3 hours to allow the ganache to set.

For this step you'll need:

1tspOrange blossom water

1tspPeppermint extract

1tspCoffee extract

4

Using either a melon-baller or a teaspoon, scoop out pieces of the hardened ganache, roll them into balls and place on some greaseproof paper.

5

To coat the outside you can simply roll in cocoa powder. Alternatively you can roll in dessicated coconut or in melted chocolate. You will need to put the truffle on a cocktail stick to roll in the melted chocolate and place on a tray to set. Don’t handle the truffles more then you need to and place them in the fridge if they get a bit soft.